Transform humble potatoes into a vibrant dish with this Turkish Potato Salad (Patates Salatası). Packed with fresh vegetables, herbs, and a tangy, spiced dressing, it’s a refreshing alternative to traditional potato salads. This dish is perfect as a side for grilled meats, as part of a mezze spread, or even on its own as a light, healthy meal. Bursting with Mediterranean flavors, it’s a must-try for potato lovers!
Ingredients
For the Salad:
- 2 pounds (1 kilo or 4-5 large) potatoes
- 4-5 green onions, chopped
- 1 medium-sized carrot, grated
- 1 medium-sized onion (red or white), thinly sliced
- 4 lettuce leaves (Romaine), chopped
- 1/2 cup chopped parsley
For the Dressing:
- 3 tablespoons olive oil
- Juice of 1 lemon
- 1 teaspoon salt
- 1/4 teaspoon black pepper
- 2 teaspoons sumac
- 1 teaspoon (or less) red chili flakes (pul biber)
Instructions
- Cook the Potatoes
Peel the potatoes and cut them into large chunks. Place them in a pot of salted water and bring to a boil. Cook for 15-20 minutes or until the potatoes are fork-tender. Drain and let them cool slightly. - Prepare the Vegetables
While the potatoes cool, chop the green onions, grate the carrot, thinly slice the onion, and chop the lettuce and parsley. Set aside. - Make the Dressing
In a small bowl, whisk together olive oil, lemon juice, salt, black pepper, sumac, and red chili flakes. Adjust seasoning to taste. - Assemble the Salad
Once the potatoes are cool enough to handle, cut them into bite-sized pieces. Place them in a large mixing bowl. Add the green onions, grated carrot, sliced onion, chopped lettuce, and parsley. - Add the Dressing
Pour the dressing over the potato mixture and gently toss until all the ingredients are evenly coated. - Serve
Transfer the salad to a serving bowl and garnish with extra parsley or a sprinkle of sumac for a pop of color. Serve at room temperature or chilled.
Conclusion
This Turkish Potato Salad (Patates Salatası) is a delightful combination of textures and flavors. The earthy potatoes, crunchy vegetables, and zesty dressing make it a versatile dish that complements a variety of meals. Easy to make and packed with wholesome ingredients, it’s perfect for gatherings or a quick, healthy side at home.
Turkish Potato Salad (Patates Salatası): A Zesty Mediterranean Side
Ingredients
For the Salad:
- 2 pounds 1 kilo or 4-5 large potatoes
- 4-5 green onions chopped
- 1 medium-sized carrot grated
- 1 medium-sized onion red or white, thinly sliced
- 4 lettuce leaves Romaine, chopped
- 1/2 cup chopped parsley
For the Dressing:
- 3 tablespoons olive oil
- Juice of 1 lemon
- 1 teaspoon salt
- 1/4 teaspoon black pepper
- 2 teaspoons sumac
- 1 teaspoon or less red chili flakes (pul biber)
Instructions
- Cook the Potatoes : Peel the potatoes and cut them into large chunks. Place them in a pot of salted water and bring to a boil. Cook for 15-20 minutes or until the potatoes are fork-tender. Drain and let them cool slightly.
- Prepare the Vegetables : While the potatoes cool, chop the green onions, grate the carrot, thinly slice the onion, and chop the lettuce and parsley. Set aside.
- Make the Dressing : In a small bowl, whisk together olive oil, lemon juice, salt, black pepper, sumac, and red chili flakes. Adjust seasoning to taste.
- Assemble the Salad : Once the potatoes are cool enough to handle, cut them into bite-sized pieces. Place them in a large mixing bowl. Add the green onions, grated carrot, sliced onion, chopped lettuce, and parsley.
- Add the Dressing : Pour the dressing over the potato mixture and gently toss until all the ingredients are evenly coated.
- Serve : Transfer the salad to a serving bowl and garnish with extra parsley or a sprinkle of sumac for a pop of color. Serve at room temperature or chilled.